Menu Planning Monday

Oh my goodness, is it Monday again already? Unbelievable! This weekend went by like a flash.

We made it to the farmers market this week, which really helped supplement our food supply since we didn't get much meat from our CSA. The produce available at the market is starting to change and we're seeing fewer delicate, summery vegetables and more apples, squash, and other hardy plants.

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That's ok with me, though. We're halfway through September, and I am looking forward to eating more fall foods.

Here's what we have to eat this week:

  • 1 pint mixed color cherry tomatoes
  • 2 dozen pastured chicken eggs
  • 1 bunch carrots with tops
  • 1 bunch turnip greens
  • 2 ct green bell peppers
  • 2 ct poblano chili peppers
  • 1.5 lbs Stanley plums
  • 2 heads broccoli
  • 2 heads cauliflower
  • 1 bunch candy striped beets with tops
  • 1 bunch multi-color swiss chard
  • Approx 1.5 lbs heirloom tomatoes
  • Approx 1.5 lbs nectarines 
  • 1 beef tongue
  • 2 cups sliced almonds
  • 1 cup ground coconut
  • 2 lbs black beans, soaked
  • 1 lb lard
  • 1 rack of ribs
  • 2 pork hocks
  • 1 beef soup bone
  • 1 lb bangers
  • 2 eggplant
  • 3 butternut squash
  • 1 gallon raw milk
  • 3 slicing cucumbers
  • 1 pint pickling cucumbers
  • 4 apples
  • 1 lb yellow wax beans
  • 2 onions
  • 2 heads garlic
  • 2 lbs hot peppers
  • 1/4 qt raw apple cider
  • 8 oz havarti cheese

Lunch: Hard-boiled eggs with diced tomato, hot pepper, mayonnaise, and onion. (Ingredients used: 2 eggs, 1 tomato, 1 hot pepper, mayonnaise, 1/2 onion)

Dinner: Roasted beans and carrots with garlic, cider-braised pork ribs (Ingredients used: rack of ribs, 1 lb beans, 1 bunch carrots, 4 cloves garlic, 1/4 qt cider)

Leftovers: 2 servings ribs


Lunch: Black bean and tomato salad with roasted garlic (Ingredients used: 1 tomato, 4 cloves garlic, 2 cups black beans, olive oil, raw vinegar)

Dinner: Pot luck - steamed/wilted greens with garlic (Ingredients used: Chard and beet greens, garlic, olive oil)

Leftovers: None


Lunch: Leftover ribs with sliced vinegar cucumbers (Ingredients used: ribs, 2 cucumbers, vinegar, salt)

Dinner: Braised pork hocks with black bean and tomato salad and steamed greens (Ingredients used: pork hocks, vinegar, 4 cloves garlic, 1 tomato, 1/2 onion, 4 cups black beans, beet tops)

Leftovers: 2.5 servings pork, 2 servings black bean salad, braising liquid/aspic


Lunch: Braised pork, black bean salad for Mr.Scrimp and roasted beets for Mrs. Scrimp (Ingredients used: leftover black bean salad, roasted beets, garlic, salt, oil)

Dinner: Roasted butternut squash soup (Ingredients used: Butternut squash, garlic, almonds (ground), pork braising liquid, raw milk, braised pork, salt, bay, onion)

Leftovers: 6 servings butternut squash soup, 1 serving black bean salad


Lunch: Black bean and cucumber salad, butternut squash soup (Ingredients used: black bean salad, cucumber, butternut squash soup)

Dinner: Bangers with mashed/pureed cauliflower and roasted eggplant (Ingredients used: bangers, 2 heads cauliflower, raw milk, havarti cheese, salt, pepper, 2 eggplants)

Leftovers: 2 servings cauliflower puree, 4 servings butternut squash soup, 2 servings eggplant


Lunch: Cauliflower/eggplant bake with cheese (Ingredients: Cauliflower puree, roasted eggplant, havarti cheese, ground almonds)

Dinner: Braised tongue with black beans (Ingredients: Beef tongue, hot peppers, onions, tomato, black beans, vinegar, garlic, cumin)

Leftovers: 4 servings butternut squash soup


Lunch: n/a

Dinner: Butternut squash soup, cherry tomatoes (Ingredients used: Butternut squash soup, cherry tomatoes)

Leftovers: Maybe some soup, but probably not

As usual, the remaining ingredients have non-meal plans already in place:

  • The nectarines will be made into jam
  • The pickling cucumbers will be... well... pickled
  • The apples will be turned into applesauce and canned, or used for apple jam
  • Everything else will be put back into the fridge or freezer and stored for later
I'm looking forward to all the delicious things I get to eat this week! So excited for winter squash to be coming back into season. I don't know about you, but it's starting to get chilly here and that makes me want warm soups and hearty meats.

What are your favorite things to eat when the weather gets cold?

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